Bake this cake while you’re hanging around the kitchen anyway and don’t forget to set a timer each time you change the temperature. Also, take care not to slam the oven door when you close it. All this effort will result in a wonderful sponge cake!

Directions

For the Cake

1. Preheat oven to 250 degrees Fahrenheit.

2. Beat egg whites until stiff; set aside. Beat yolks 10 minutes; add oil, vanilla, lemon juice, then sugar. Gradually add potato starch while mixing. Gently fold yolk mixture into whites.

3. Pour batter into an ungreased tube pan. Bake at 250 degrees for 10 minutes; raise oven temperature to 300 degrees for half an hour, 325 degrees for 15 minutes, then 350 degrees for 25 minutes.

4. Remove from oven and immediately invert over a soda or wine bottle and allow to cool completely.

Credits

Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz

Recipe tags

Chiffon cake Cook it nj Cookitnj Fluffy passover cakes Gluten free Gluten free cake Kosher for passover Lemon cakes Passover Passover cakes Pesach Pesach cakes Sponge cake